Vegetable Stock

Ingredients:

1 tablespoon olive oil.
1 large onion.
2 stalks celery, including some leaves.
2 large carrots.
1 bunch green onions, chopped.
8 cloves garlic, minced.
8 sprigs fresh parsley.
6 sprigs fresh thyme.
2 bay leaves.
1 teaspoon salt.
2 quarts water.

Directions:

1 Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor. 

2 Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. 

3 Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. 

4 Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?